127min 4 ppl
Seitan Braised with Root Vegetables and Mushrooms
106 minutes
4 people
Hardover 60 min or 12+ steps
106 min · 11 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 38g
Carbs 34g
Fats 16g
About this dish
Deeply flavoured with a red wine and porcini reduction, seitan is seared hard for a caramelised crust, then slow-braised with root vegetables and chestnut mushrooms until it absorbs every bit of the rich, umami-laden liquid.
Allergy Info
Dairy, Gluten, Soya, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Large onionfinely diced1 large
- Garlic clovesthinly sliced4 cloves
- Carrotspeeled and cut into 3cm chunks2 medium
- Parsnipspeeled and cut into 3cm chunks2 medium
- Turnipspeeled and cut into 3cm wedges2 medium
- Chestnut mushroomshalved250 g
- Fresh thyme2 sprigs
- Fresh rosemary2 sprigs
- Fresh bay leaves2 leaves
- Fresh flat-leaf parsleyroughly chopped10 g
Dairy & Eggs
- Unsalted butter2 tbsp
Plant Proteins
- Seitancut into 4 large slabs700 g
Tins & Jars
- Tomato Purée2 tbsp
- Vegetable stockgood quality400 ml
Dried Goods
- Dried porcini mushrooms20 g
- Boiling water250 ml
- Cornflour2 tsp
- Cold water2 tbsp
Spices & Seasonings
- Flaky sea salt1 tsp
- Freshly ground black pepper0.5 tsp
Oils & Condiments
- Olive oil3 tbsp
- Dry red wine350 ml
- Soy sauce1 tbsp
- Balsamic vinegar1 tbsp
Utensils
- Large Dutch oven or heavy-bottomed casserole
- Fine sieve or coffee filter
Method
1
Place the dried porcini in a heatproof bowl, pour over the boiling water, and set aside. Once cooled, lift out the mushrooms and roughly chop them; strain the soaking liquid through a fine sieve or coffee filter to remove grit and reserve it entirely.
Approx. 5 minutes
2
Pat the seitan slabs thoroughly dry with kitchen paper, then season generously on all sides with salt and pepper.
Approx. 3 minutes
3
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed casserole over high heat until the oil is shimmering and just beginning to smoke. Sear the seitan in a single layer for 3–4 minutes per side until a deep mahogany crust forms, then transfer to a plate.
Approx. 7 minutes
4
Reduce the heat to medium, add the remaining 1 tablespoon of olive oil and the butter to the same pot. Add the onion and cook, stirring occasionally, for 8–10 minutes until soft and golden at the edges.
Approx. 9 minutes
5
Add the garlic and tomato purée, stir to coat the onion, and cook for 2 minutes until the purée darkens slightly and smells fragrant.
Approx. 2 minutes
6
Pour in the red wine and bring to a brisk simmer, scraping up all the caramelised bits from the base of the pot, then cook for 6–8 minutes until the wine has reduced by half.
Approx. 7 minutes
7
Add the reserved porcini soaking liquid, vegetable stock, soy sauce, balsamic vinegar, chopped porcini, thyme, rosemary, and bay leaves. Stir to combine and bring to a gentle simmer.
Approx. 3 minutes
8
Nestle the seared seitan back into the pot along with the carrots, parsnips, turnips, and chestnut mushrooms, ensuring the vegetables are mostly submerged in the braising liquid.
Approx. 2 minutes
9
Cover with a tight-fitting lid, reduce the heat to low, and braise for 60 minutes until the root vegetables are completely tender and the seitan has absorbed the braising flavours throughout.
Approx. 60 minutes
10
Lift out the seitan and set aside. Discard the thyme sprigs, rosemary sprigs, and bay leaves. Whisk the cornflour with the cold water until smooth, then stir the slurry into the simmering braising liquid and cook uncovered for 3–4 minutes until the sauce is glossy and lightly thickened.
Approx. 5 minutes
11
Return the seitan to the pot, taste the sauce and adjust seasoning. Serve in wide shallow bowls, ladling the vegetables and sauce over the seitan and finishing with fresh parsley.
Approx. 3 minutes
